rsc publishing mär 2012 (2 Ergebnisse)

Taschenbuch. Zustand: Neu. Neuware - This is a new edition of the combined Volumes I and II of the hugely successful Tutorial Chemistry Texts Maths for Chemists. The new edition will continue to provide an excellent resource for all undergraduate chemistry students particularly focussing on the needs of students who may not have studied mathematics beyond GCSE level (or equivalent). The text is introductory in nature and adopts a sympathetic approach for students who need support and understanding in working with the diverse mathematical tools required in a typical chemistry degree course. The topics covered include: power series, which are used to formulate alternative representations of functions and are important in model building in chemistry; complex numbers and complex functions, which appear in quantum chemistry, spectroscopy and crystallography; matrices and determinants used in the solution of sets of simultaneous linear equations and in the representation of geometrical transformations used to describe molecular symmetry characteristics; and vectors which allow the description of directional properties of molecules. New material includes a new chapter on Statistics and Error Analysis. Ideal for the needs of undergraduate chemistry students, Maths for Chemists is a comprehensive text consisting of short, single topic or modular texts concentrating on the fundamental areas of chemistry taught in undergraduate science courses. It provides a concise account of the basic principles underlying a given subject, embodying an independent-learning philosophy and including worked examples.

Buch. Zustand: Neu. Neuware - This series of Conferences was established over twenty five years ago to provide closer interaction between academic and industrial scientists in the field of Food Hydrocolloids. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists in their respective fields describing the new advances in the science and technology of hydrocolloids which are used in food and related systems. Some of the topics covered in the book include New hydrocolloid technologies , Hydrocolloids in focus, New hydrocolloid design and Hydrocolloids for health and wellbeing. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.